Chocolate Cheesecake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Cheesecake. This Chocolate Cheesecake is a real showstopper. It has three chocolate layers, starting with a sandy textured chocolate crust made with crushed chocolate wafers. The chocolate cheesecake filling folds melted semi sweet or bittersweet chocolate into a delicious mixture of cream cheese, sugar, eggs, and sour cream. It's sinfully rich and chocolately yet with a delightfully tangy flavor. The texture will remind you of a silky smooth chocolate mousse. While some cheesecakes may have a sour cream topping, since this cheesecake is all about chocolate, we are covering it with a shiny smooth layer of chocolate ganache.
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Mirror Glaze Cake
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Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
White Chocolate Glazed CheeseCake
Delicious Cheesecake
four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice (optional, but recommended)
4 large eggs, at room temperature
White Chocolate Glazed
1/2 cup White Chocolate Chips
1/4 cup Milk
2 tbsp White Powdered Sugar
bake crust for 8 minutes then add the filling and Bake for an hour in a half on 350°F
Cheesecake On A Stick Covered With Chocolate ll Chocolate Cheesecake On A Stick ll Kuchen am Stiel
This cheesecake on a stick covered with chocolate is so famous everywhere. But don't you worry because now we can make them at home! Dipped and covered in chocolate, Rich with your favorite and colorful topping, sweet, and creamy delights are everyone favorites. But you need to remember, having 1 slice only isn't enough! Chocolate cheesecake on a stick is also a good treat for birthday or even snacks at home! So make sure to gather all the ingredients and let's rock our kitchen and make this SUPER TASTY chocolate cheesecake covered with chocolate!
As for the ganache, we already made them on the previous videos, I'll link the video below :)
Ingredients:
For cheesecake crust
- 170 gr plain crackers (oreos, any kind of cookies or crackers)
- 1/3 cup sugar
- 1/2 tsp salt
- 1 tsp lemon zest
- 6 tbsp butter, melted
For the filling
- 3 packages cream cheese, softened
- 1/3 cup sugar
- 2 tsp lemon zest
- 1/2 tsp salt
- Juice of 1 lemon
- 2 tsp vanilla extract
- 3 tbsp corn starch
- 3 whole eggs (room temperature)
- 1 egg yolk (room temperature)
- 3/4 cup sour cream
For the toppings (use your favorite one)
- Toasted walnuts
- Tosated hazelnuts
- Sprinkles
- Corn flakes
- Chocolate ganache
- White chocolate and green tea ganache
- Caramel
#cheesecakeonastickcoverwithchocolate#chcocolatecheesecake#schokokäsekuchen#KuchenamStiel
How To Make Chocolate Dipped Cheesecake Slices 4 Ways
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Lviv Syrnik - Chocolate Glazed Cheesecake
#Lviv #Syrnyk #Recipe
Lviv Syrnyk Recipe.
???? Recipe:
???? Eggs: 6 pcs
???? 2 Lemons Peel
???? Salt: ¼ teaspoon
???? Vanilla
???? Semolina: 1 tablespoon
???? Sugar: 200-240 gr (adjust to taste)
???? Butter: 160 gr
???? Cottage Cheese: 800 gr
???? Raisins: 100 gr
???? Milk Chocolate: 200 gr
???? Coconut oil (butter): 1 tbsp
This Lviv Syrnyk ???? is maybe the most delicious recipe made from farmer’s cheese ???? I’ve tried so far. Originating from Ukraine ????????, this decadent cheesecake is a restaurant-worthy dessert ????️ that is so easy to make at home ????. The citron-laced ???? farmer’s cheese filling in this amazing cheesecake is enriched with eggs ???? and butter ???? and loaded with plump raisins ????. The cheesecake is baked in a loaf pan, then covered with a simple chocolate ganache ????. The end result is a rich, dense, moist, delicately sweet, and, most importantly, delicious cheesecake ????.